French Toast Panini with Grilled Bananas

By á-5981

Ingredients

• 6 large eggs
• 1 c whole milk
• 1/2 c heavy cream
• 1/4 c fresh orange juice (from about 1 medium orange)
• 2 T vanilla extract
• 2 T cognac (optional)
• 2 T sugar
• 1/2 t ground cinnamon
• pinch of freshly grated nutmeg
• salt
• 8 slices texas toast
• 3 large ripe bananas
• 2 T butter (melted)
• 3 T oil
• powdered sugar for garnish
• maple syrup

Details

Servings 4

Preparation

Step 1

Whisk together eggs, milk, cream, orange juice, vanilla, cognac, sugar, cinnamon, nutmeg, and a pinch of salt. Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes. While bread is soaking, preheat a grill to medium. Place a flat cast iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until browned on all sides and beginning to release their juices, about 3 minutes. Use spatula to transfer bananas to a plate, then wipe the skillet with a clean paper towel. When the bananas are cool enough to handle, cut into 1/2 inch thick pieces. Remove a piece of bread from egg mixture, allowing the excess to drip off. Place on a cutting board, top with 4 or 5 banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3-4 minutes. Flip, press and cook other side till golden. Top with powdered sugar and maple syrup.